In a saute pan over medium heat add a few turns of your olive oil & butter. Add minced garlic & cook for roughly a minute. Add your shrimp and cook until pink and shrimp are in the shape of a “c”. Time will depend on the size of your shrimp, but it should only take a few minutes. Season with salt. Squeeze half of your lime onto shrimp. Add a handful of the chopped cilantro and stir through. Remove shrimp from saute pan with a slotted spoon (you don’t want the excess liquid) & allow to cool. While your shrimp are cooling, toast your hoagie buns in your oven (keep an eye on them) and make your sauce. Sauce: In a small bowl, add your mayonnaise, and finely chopped pickles. Stir. Squeeze in some lime juice, season with salt & add a nice pinch of chopped cilantro. Taste & adjust if needed. To assemble: Take your toasted hoagie bun, spread sauce on sides, add your shrimp and garnish with avocado slices.